Samlar Machu Kreung – Cambodian Sour Stew
Samlar Machu Kreung – Cambodian Sour Stew from Cambodia. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 35 min
- Cook
- 33 min
- Total
- 1 hr 8 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Samlar Machu Kreung – Cambodian Sour Stew is listed as chicken from Cambodia. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Chicken454 g
- Neutral oil15 ml
- Water946 ml
- Tamarind30 ml
- Fish sauce15 ml
- Sugar4.9 ml
- Pineapple237 ml
- Cherry Tomatoes237 ml
- Green Beans237 ml
- Lemon1
- Lime2
- Fresh chilli1
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.
1 minStep 2
Add 1 lb boneless, skinless chicken thighs to the pot and cook until browned on all sides, approximately 5-7 minutes, stirring occasionally to prevent sticking.
7 minStep 3
Pour 4 cups water into the pot and bring to a boil, then reduce heat to a simmer.
Step 4
Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved, about 1 minute.
1 minStep 5
Add 1 stalk lemongrass and 2 kaffir lime leaves to the pot, then cover and simmer for 10 minutes to infuse the broth with flavor.
10 minStep 6
Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew.
Step 7
Add 1 cup pineapple chunks, 1 cup cherry tomatoes, and 1 cup green beans to the pot, stirring gently to combine.
Step 8
Simmer uncovered for 10-12 minutes, or until the green beans are tender but still crisp and the tomatoes start to soften.
12 minStep 9
Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish.
Step 10
Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat.
2 minStep 11
Tip: Taste the broth and adjust with extra tamarind paste or fish sauce if desired, but do so gradually to avoid overpowering the balance.
Step 12
Remove the pot from heat and discard the lemongrass and kaffir lime leaves before serving.
Step 13
Present the stew hot in bowls, optionally garnished with fresh herbs like cilantro.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
fish-sauce (soy sauce + lime) → soy sauce + lime
Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes
Canned tomatoes are often better than pale fresh ones out of season.
lemon → lime
Same acidity, different perfume. Taste before you repeat the squeeze.
lime → lemon
Works in most savoury cooking. Desserts may notice.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Samlar Machu Kreung – Cambodian Sour Stew take?
1 hr 8 min all in — 35 min prep, 33 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Stockpot.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Fish sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.
How much fish sauce?
1 tbsp of Fish sauce.
How much sugar?
1 tsp of Sugar.
What can I use instead?
chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. fish-sauce (soy sauce + lime) → soy sauce + lime. Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season. lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze. lime → lemon. Works in most savoury cooking. Desserts may notice. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.